Bell Pepper coming out the.....

The weather here is getting cold and the local farmers down in Hagerman are getting rid of all their produce before the frosts get to them... well, bell pepper of all colors are selling for 8 for $1.00... other than stuffed bell peppers, any ideas on ways to use them as the focus of dishes?

I would think so, since they sell them like that in the freezer section?? You could do fajitas.....and my DH does Shrimp Ranchero....it has peppers and onions and garlic and cream and then you serve it over fettucine. YUM!!!

In a large skillet, heat olive oil. Add peppers and cook over med-high heat. When peppers start to soften add onions. Season with salt and pepper. Cook peppers and onions until they are soft and browned in spots. Add capers, if desired, and crushed red pepper. If using dried basil, add it now. Stir and cook for a minute or two.

Stir in vinegar (you may want to keep your face away--vinegar fumes are not pleasant) and cook until it is nearly evaporated. Add tomato sauce and lower heat so sauce will simmer while pasta cooks.

In a large pot of boiling, salted water, cook penne until al dente. Drain, BUT reserve 3/4 cup of the cooking water.

Add penne and reserved cooking water to tomato sauce. Season with salt and pepper and simmer until thickened. Stir in fresh basil.

Serve pasta in bowls and sprinkle Pecorino on top.

I also make a really good sauce with roasted peppers. My preference is red, orange, or yellow...green just doesn't look right. Roast the peppers, place in blender with salt and pepper to taste and puree. Add cream or half and half to the blender to get the consistency you want. Warm on stove top and serve over just about anything. Chicken, grilled steak, mashed potatoes, whatever!

We grow our own and often have tons in diff. colors! I slice and freexe in strips and put in a freezer bag. They are great for stir fry and fajitas, so nice to still enjoy those and have them in the winter! I also snip the frozen slices into "diced" size with kitchen shears right into soups or sauces. THey also chop quickly on a choppin gboard when frozen! --L.

You could stew them with butter,garlic and onions, chill the stew, Jar it and use it on hot salami sammies or on pizza wirth goat cheese, or just as a garnish for a steak or lamb... the possibilities are endless...

I aso LOVE the soup idea- you can make it and freeze it in batches. Frozen soup- if chilled correctly and sealed airtight will last at least 6 months- even up to a year in deep freeze!

We also have a ton of peppers. I make a big batch of my stuffed pepper lasanga for some freezer meals and then cut up the rest. We also have a ton of tomatoes so I've canned a bunch of spaghetti sauce and salsa also. The rest I cut up and freeze in freezer bags because they do lose their crunchiness but are still useful for peppers and onions sautes etc....

I froze a bunch of stuff when i was preg with my oldest. i did pepper stuffed, choped and sliced. they did well. i am thinking i blanched them first. i used a website on freezing that had a ton of tips. i dont recall the name. try to google it.